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BY MRS. LARNED
ONE HUNDRED SALADS
ONE HUNDRED COLD DESSERTS
Each, small 16mo, 50 cent* nrt
Other volumes in preparation
One Hundred Cold
Desserts
One Hundred Cold
Desserts
By
New York
Charles Scribner's Sons
1914
Copyright, 1S14, by Charles Scribntr's Sons
February, 1914
fTT B- 1
i i . '>.
:
i
DLIC I I .SY
7o/o+i
ArTOB, LC.V3X AND
TILDEN FOUNDATIONS
1951 L
One Hundred Cold
Desserts
Alaska Pudding
Bake 3 small round layers of
sponge cake, cool, spread between and
cover with a rich Boiled Custard (page
42) thickened with corns tarch, to
which add 1 cup of minced candied
fruit or nuts, or any fresh or pre-
served fruit may be used if it be
drained quite dry. Cover entirely with
a meringue made of the egg whites
left when making the custard, and
brown in a hot oven. Cool quickly
and serve well chilled.
3
Angel Pudding
Sift 5 times ^ cup pastry flour, J^
teasp. cream H
tartar, and teasp. salt,
add % cup fine granulated sugar, sift
3 times, fold in 5 large egg whites
beaten stiff, and flavor with almond.
Bake in tube pan. When nearly cold
surround cake with Boiled Custard
souffle (page 42) which has been
6
Apple Meringue Custard
Add to a baked or boiled custard 4
peeled and sliced apples and 2 tbsps.
of butter, when nearly cold add 1
teasp. of vanilla. Add these to cus-
tard before baking or after boiling.
When cold cover with a meringue,
brown and cool and serve with cake.
Two tbsps. of currant jelly may be
used instead of the vanilla if preferred.
Apple Snow
Grate 1 sour apple, add% cup pow-
dered sugar, 2 egg whites beaten very
stiff and a pinch of salt. Beat until
fluffy, pile on small rounds of sponge
cake or toasted bread covered with
a layer of jelly or jam. Serve with
Boiled Custard poured around.
8
Apple Sponge
Cook 4 sliced apples, J^ cup sugar,
grated peel of 1 lemon, and 1 orange
in Yi cup water until tender, add %
oz. of gelatine dissolved in J4 cup of
cold water, J cup red fruit juice or
jelly, 1 tbsp. orange flower water, 1
9
Apricot Eggs
Place a few grape-fruit carpels in
centre of rounds of sponge cake, cover
each with a drained half of a canned
apricot- -fresh or canned peaches may
be used instead of the apricots cook
the juice with the grape-fruit juice,
juice of1 orange, and J4 cup sugar,
10
Banana Fluff
Peel 3 bananas and cover them
with 2 tbsps. lemon juice and 1 of
grape-fruit juice, cover, and place on
ice. After an hour mash and beat
them, adding J^ cup powdered sugar
and the unbeaten whites of 3 eggs, 1 at
a time. Beat until very light, add 1
teasp. vanilla and 2 of Benedictine or
sherry. Serve in glasses M filled with
fresh or canned fruit, and dust with
minced pistachio nuts or candied
mint leaves.
11
Blanc Mange
To 2 cups hot milk add %
cup Irish
moss or J/ oz. gelatine or 4 tbsps. ar-
rowroot softened in J/ cup milk, J4
cup sugar, and pinch of salt, and cook
until thickens slightly, take from fire,
it
13
Bavarian Cream with
Bananas
Add 3 peeled and mashed bananas
to a plain Bavarian Cream with the
juice of 1 orange. This may be put
in the mould in layers alternating
with jelly made with fruit juice, wine
or rum. Each layer should be al-
lowed time to chill and harden before
adding the next layer.
14
Bavaroise Chantilly
Line a mould with 1 dozen lady fin-
gers and 1 dozen macaroons by dip-
ping edges in hot sirup, which will
stick them together, add a layer of
whipped cream streaked with red
coloring and put on ice for an hour.
To streak whipped cream, plunge a
silver fork into liquid coloring and
draw the fork quickly through the
cream several times. Fill the chilled
mould with Chocolate Bavaroise (page
17), and return to the ice until it is
set and well chilled. Unmould and
garnish with candied or glaced fruit.
15
Bavaroise or Bavarian
Cream with Coffee
Add to Bavarian Cream (page 13) Y^
cup very strong coffee, to be used in-
stead of water to soften gelatine, and
flavor with coffee extract or very
strong coffee. Swedish timbale cups
may be filled with the coffee bavaroise,
covered with a meringue, browned in
oven, and served cold. Browned and
minced almonds or pounded caramel
candy may be sprinkled on the me-
ringue before browning it.
16
Bavaroise Chocolate
Add a plain Bavarian Cream
to
(page 13) 24 CU P of grated chocolate,
which should be melted over boiling
water, 1 teasp. of brandy, and 1 of
vanilla. If preferred the brandy and
vanilla flavoring may be left out and
orange juice or a suspicion of cin-
namon may be used instead.
17
Bavaroise with Chocolate
and Fruit
Add to Chocolate Bavaroise (page
17) grated peel of 1 lemon, 1 cup dry
candied or brandied fruits cut small,
1 cup lady fingers or sponge cake in
18
Bavaroise with Chocolate
Mocha
Line a mould with a thin layer of
mild lemon jelly flavored slightly
with rum, then put in a layer of Jelly
Cream (page 57), colored pink, garnish
in alternate rows with minced and
browned almonds and pistachio nuts,
also minced. When set, fill with Choc-
olate Bavaroise (page 17), using strong
coffee to soften gelatine instead of
water, place on ice, and when very
cold turn out and serve with rich
Boiled Custard (page 42) flavored
with orange juice and a few drops of
rum.
19
Bavaroise Diplomatic
Line a mould with lemon jelly, dip
candied fruit in jelly, and garnish
with minced pistachio nuts, pour in
some Bavarian Cream (page 13), fla-
vored with a little rum and sherry
and grated lemon peel, add a layer of
sponge-cake slices and more fruit,
and fill with the cream. Leave on ice
several hours before serving. To line
a mould with jelly, pour in a very
little of the jelly, as soon as it begins
to harden turn mould in a pan of ice
until the entire inside is coated.
Bavaroise with Fruit en
Surprise
Line mould with Wine Jelly (page
69), garnish with minced pistachio
nuts and shredded almonds, when set
put a bowl in the mould, filled with
cold water, fill space between with
jelly. When
set again remove bowl,
and with the Bavarian Cream
fill
30
Charlotte Russe with
French Fruit
Make a Charlotte Russe (page 27),
flavor it with }/% teasp. each vanilla
and almond extract and 1 teasp.
brandy, add Y^ doz. marshmallows, 1
doz. each chopped raisins or whole
sultanas, blanched and shredded al-
monds and pecans, and 1 tbsp. each
candied citron, cherries, orange peel,
and angelica cut in small pieces.
This may also be made with mara-
schino cherries instead of the other
fruits. Soften the gelatine in the
maraschino and garnish mould with
whole cherries and leaves of angelica.
31
Charlotte Russe with
Macaroons
Make a Charlotte Russe (page 27)
and flavor it with extract bitter al-
mond, add 1 cup finely pounded
macaroons, and J/ cup minced al-
monds. The gelatine may be omitted
as the macaroons will stiffen it suf-
ficiently. Pounded lady-finger crumbs
may be used instead of the maca-
roons.
Chestnuts with Coffee
Sauce
Cook 1 qt. blanched chestnuts until
tender with y% cup sugar, 1 cup
water, and a 3-inch stick cinnamon.
Remove cinnamon, add salt, press
through potato ricer into a glass dish.
^
When very cold pour over cup very
hot coffee mixed with 2 beaten yolks,
and 2 tbsps. powdered sugar.
33
Chestnut Mould
Boil and mash 1 qt. blanched
chestnuts, add 3
tbsps. powdered
sugar, dash salt, 4 tbsps. cream, 1
teasp. vanilla, and 4 tbsps. sherry.
Turn into a mould slightly greased
with olive oil. Chill and turn out,
garnish with candied fruit, and sur-
round with whipped cream sweetened
and flavored with maraschino.
34
Chocolate or Coffee Puff
with Bonbon Cream
Make a cream-puff paste and make
puffs very small, bake them close to-
gether on a pie tin, also make enough
small eclairs to reach around edge of
round of puffs. Fill both with choco-
late or coffee custard, thickening cus-
tard with cornstarch. Dip edges of
eclairs in hot sirup and set them up-
right and
close together around a basin
the size of the round of puffs. When
cold, slip the ring from the basin onto
a serving dish, fill with whipped cream
filled with soft bonbons, cover with
the puff round, glaze them with hot
sirup and dust with nuts. Serve cold.
Chocolate Cornstarch Pud-
ding with Pineapple
Scald 2 cups milk, add 4 tbsps.
cornstarch in J/ cup cold milk, and
cook 5 minutes, add 4 tbsps. sugar,
and 4 of chocolate melted, little salt,
and 1 teasp. butter, remove from fire,
add 1 cup shredded pineapple, H CU P
macaroon crumbs, and 1 teasp. va-
nilla, beat a moment, add 2 egg whites,
and turn into cups wet in cold water.
Turn out and serve with Boiled Cus-
tard (page 42) made of the yolks.
Cream Chocolate Pudding
Scoop out the centre of a small loaf
of sponge cake. Melt 4 tbsps. of
grated chocolate in 2 tbsps. of hot
water, add }/% cup of sugar, beat until
cool, add a dash of salt, 1 teasp. of
vanilla or a tbsp. of orange juice and
1 cup of cream whipped very stiff.
Fill cake and spread over the en-
tire top. This may be dusted with
minced and browned almonds, pecans
or minced candied fruit although it
is a very good sweet without either.
37
Chocolate Custard Pudding
Steamed
This is a rich and delicious pudding.
Beat 8 volks very stiff. Cook in
\j *.
39
Cornstarch Pudding with
Chocolate Sauce
Mix % cup of cornstarch with 3
tbsps. of sugar, and J cup of cold
milk. Add to 3 cups of scalded milk,
simmer 15 minutes, add 1 tbsp. of
orange juice and 3 stiffly beaten egg
whites. Mould, chill, and serve with
the following sauce: Soften 1 tbsp. of
cornstarch in J4 CU P of milk, add to 1
cup of scalded milk and cook 10 min-
utes. Add 1J/2 squares of chocolate
melted in 2 tbsps. of hot water, 2
tbsps. of powdered sugar, and add to
the cooked mixture. Add 2 beaten
egg yolks to the whites beaten stiff
with }/2 cup of powdered sugar and
fold into the sauce. Flavor with
vanilla and beat until cold.
40
Custards Baked, Plain, or
Souffle
Mix cups rich milk, 3 beaten eggs,
J4 cup sugar, little salt, 1 tbsp. flavor-
ing, and if vanilla a little nutmeg, beat
a moment, turn into buttered dish or
cups, dust with the nutmeg, place in a
pan of hot water, and bake in a slow
oven until a knife point will make a
clean cut in centre of custard. To
make enough to turn out add
it stiff
41
Custard, Boiled
Add 2 cups scalded milk to 3 egg
yolks beaten thick with J4 cup sugar.
Cook until spoon is coated, add 1
teasp. butter, take from fire, and
flavor with vanilla, almond, rum,
brandy, sherry, cordial, or fruit juice
or jelly. Beat until cold. This will be
rather soft. For a thick custard add
1 tbsp. of arrowroot or cornstarch, or
1 1/2 tbsps. flour softened in cold milk
to the hot milk, and cook 5 minutes
before adding to eggs. Arrowroot is
the most delicate thickening. For a
rich, thick custard omit flour or corn-
starch and use 6 egg yolks, and for
custard souffle add to rich custard
when taken from fire the stiffly beaten
egg whites and beat until cold.
42
Custard, Bread, and Fruit
Pudding
Make a rich Boiled Custard (page
42). Toast 2 large, thick slices of
bread, spread them with tart fruit
jelly, and cut them to fit a glass dish.
Cover with 1 cup fresh or canned
fruit, press with tumbler under a
weight, fill dish with the custard, and
cover with Y^ cup slightly sweetened
cream. When ready to serve re-
move tumbler. Flavor custard to
harmonize with the fruit. If peaches,
use bitter almond, and blanched and
shredded almonds may be added; if
43
Custard with Chestnuts,
Souffle
Add to Boiled Custard souffle (page
42) 1 pt. chestnuts boiled with grated
rind of lemon and mashed smooth
1
44
Custard with Chocolate
Add to Boiled Custard (page 42) 2
squares grated chocolate melted and
Y% cup macaroon crumbs, and serve
with J4 CU P strawberry or red-rasp-
berry jelly or jam, cut in small bits
and mixed with whipped cream.
This may be made thick and rich
and turned out in a glass dish, or it
may be made soft and served from a
glass bowl into small dishes.
45
Custard with Coffee
Add to baked or boiled custard 4
tbsps. ground coffee soaked an hour
in 1 cup warm milk and strained, and
use }/2 cup add J^ cup
less milk, or
46
Custard Diplomatic
Fill a mould with alternate layers of
lady fingers or ratafias, macaroons
and jam, saturate with sherry, using
about y% cupful. Soak %
oz. of gela-
tine in Yi cup of milk and add to 2
cups of Boiled Custard (page 42) while
still on the fire. Pour this over the
mixture, in mould, place on ice for
several hours, turn out and serve with
whipped cream.
47
Custard with Mocha
Caramel
Mix l}/2 cups of rich milk with 3
beaten yolks and }/ cup of sugar, add
Yi cup of very strong coffee infusion,
Yi cup of powdered macaroons, a
little salt and bake in a buttered dish.
Cool and serve with a sauce made of
Yi cup ofcream whipped very stiff,
3 stiffly beaten egg whites and ^ cup
of thick caramel.
48
Custard with Oranges and
Meringue
Put 3 sliced oranges in dish, sprin-
kle with 2 tbsps. sugar, add Boiled
Custard, stiff (page 42), flavored with
orange juice, cover with meringue, and
brown in oven. Serve very cold.
49
Custard with Peaches
Peel and stone 6 peaches, fill with
maraschino cherries, coat with Boiled
Custard, (page 42), and roll them
stiff
50
Date and Nut Torte
Beat 2 eggs with 1 cup sugar, add 1
cup each broken pecans and dates
cut in small pieces, J/ cup flour, 1
teasp. baking-powder, and a little salt.
Bake in shallow buttered pan J/ hour.
When cold sprinkle with 2 or 3 tbsps.
sherry and cover with whipped cream.
This may be made in individual cakes.
51
Eggs in Nest
Heat 2 cups of rich milk, add
cup of powdered sugar, a little salt
and \Y<i tbsps. of gelatine softened in
Yi cup of cold water. Strain and
separate in two parts. Add J^ teasp.
of extract of bitter almond to one
part and 2 tbsps. of very strong coffee
to the other part. Fill empty egg-
shells with the mixtures and set them
in a bed of ice and salt. At the same
time make a lemon or wine jelly,
turn it into shallow pans about J4
inch thick. AVhen hard, cut in nar-
row strips, place around edge of a flat
dish and put the brown and white
eggs in centre. Dip the shells in warm
water an instant, crack shells, and the
eggs will come out easily.
52
Farina Pudding with
Pineapple
Scald 1 cup milk and 1 cup water,
add 1 teasp. butter and 3 tbsps. farina,
simmer 15 minutes, turn into a bowl,
add 3 beaten whites, and turn into
mould. Chill on ice and serve covered
with cup shredded pine-apple, sur-
1
rounded with a Boiled Custard (page
42) made with the egg yolks and sea-
soned with orange juice.
53
Fruit Macedoine
Cook until rather thick J/ cup
orange juice or water, J4 CU P sherry,
2 tbsps. maraschino or rum, and 4
tbsps. sugar. Strain and chill. When
cold add oranges, grape-fruit, ba-
nanas, pineapple, and Malaga grapes
seeded and peeled, and garnish with
squares of wine jelly. Or omit ba-
nanas and pineapple, and add tiny
slices of apple and fresh or brandied
54
Gateau St. Honore
Lay a round of puff paste on tin,
prick and
it brush with egg yolk and
water, pipe around edge a border of
cream-puff mixture, put a spoonful in
centre, and bake. Make tiny cream
puffs, bake and fill them with thick
custard, dip them in hot caramel, and
lay them on the border, fill between
them glaced Malaga grapes, orange
quarters, and cherries. Fill centre
with the cream, piling it high in cen-
tre. CREAM. Beat 5 egg yolks stiff,
add y% cup sugar, 1 tbsp. cornstarch,
and 1 cup scalded cream, cook 3 min-
utes, add stiffly beaten whites, 1
teasp. vanilla, 1 of sherry, and 1 of
Kummel liqueur and little salt.
Genoise Pudding
Cream 1 cup butter with grated
peel of 1 lemon, add 1 cup sugar, and
add, one at a time, 5 eggs, beating
well between each egg and adding
alternately with the eggs 2 cups flour
sifted with 1teasp. baking-powder.
Add 1 teasp. vanilla and Y^ teasp.
almond extract and bake in a ring
mould, cover it with coffee or vanilla
frosting, garnish with candied ginger
and cherries and pecans, fill centre
with whipped cream mixed with a few
marshmallows cut in bits, and serve
surrounded with a rich Boiled Cus-
tard (page 42).
56
Jelly for Various Flavors
Soften Yz oz. or 2 tbsps. of gelatine
in y<z cup of cold water. Boil 3 cups
of water with }/ cup of sugar and a
piece of lemon peel about 5 minutes,
add gelatine and the white and shell
of 1 egg. Let come to a boil, skim,
and strain through cloth. Cool and
add flavoring and place on ice. In
summer or damp weather use but 2 YL
cups of liquid. When set and very
cold turn out on a paper doily on a
glass dish. For a jelly cream add Yz
cup of whipped cream before mould-
ing. For a jelly sponge add 2 or 3
stiffly beaten egg whites.
Jelly Bar-le-Duc Sponge
Add juice of 1 lemon and J/2 cup
sugar to 2 cups boiling water, boil a
moment, remove from fire, and add
one jar of white or red Bar-le-Duc
currants. Add to M oz. softened
gelatine, cool, and add 2 beaten egg
whites. Beat until very cold, mould,
and serve with whipped cream.
58
Jelly with Brandy and
Tangerines
Soften Yi oz. of gelatine in y^ cup of
water. Boil 2 cups of water with %
cup of sugar, add juice and rind of a
lemon and the peeled rind of 1 tan-
gerine. Boil a few moments, add
gelatine, clear with an egg white and
and cool, and add Y^ cup
shell, strain
ofbrandy. Turn into a mould and
when set and cold turn out and gar-
nish with the tangerine quarters.
59
Jelly with Coffee
Soften Yi oz. of gelatine in }/% cup
of water. Boil 3 cups of strong, clear
coffee with }/% cup of loaf sugar, add
gelatine, strain and turn into a mould,
and when chilled and hard turn out
and garnish with slices of banana, and
serve with slightly sweetened whipped
cream.
Jelly Cream Lalla Rookh
Make a plain jelly (page 57), using
1 Y cups of milk instead of the water.
When cold add y% cup of rum, Y^ cup
of cream, a flavoring of nutmeg, and
turn into a mould lined with maca-
roons orlady fingers and candied
cherries. When set and cold turn
out and garnish with some of the
cherries, or with maraschino cherries.
61
Jelly Cream with Mandarins
Make Orange Jelly (page 65), and
linea mould, garnish with sections of
mandarins free from skin, put in an-
other layer of the jelly. Reheat the
remainder of the jelly, and add the
pulp and grated rind of 3 mandarin
oranges, a little more sugar, and press
through a sieve. Add ^ cup cream
whipped, and 2 tbsps. of curagoa.
Fill the mould and serve with light
cakes.
Jelly Cream with Sherry
Make a plain jelly (page 57), using
but 2 cups of water, add 1 cup of
sherry when cool and beat in lightly
Y^ cup of cream whipped very stiff.
Mould, turn out and garnish with
candied or maraschino cherries, and
serve with a rich Boiled Custard
(page 42).
63
Jelly with Fruit
Make an Orange Jelly or Wine
Jelly (pages 65 and 69) moulded in al-
ternate layers with 1 orange sliced, 4
figs, 6 dates,^ CU P blanched almonds,
1 sliced banana, and ^ cup Malaga
grapes skinned and seeded. Turn into
a mould garnished with some of the
fruitsand place on ice. Serve with
whipped and sweetened cream.
64
Jelly with Oranges
Soften Yz oz. of gelatine in J/ cup of
cold water. Boil 1% cups of water
with y% cup of sugar, the yellow peel
of 1 lemon and 2 oranges, 2 cloves,
and an inch stick of cinnamon. Add
the gelatine and 1 cup of orange juice,
also the juice of 1 lemon, and clear
with the white and shell of 1 egg.
Strain and add 1 tbsp. of Benedictine
or sherry and turn into moulds or into
orange shells. When cold turn out
and garnish with pieces of orange and
pieces of pineapple, or if moulded in
the oranges cover with whipped cream
slightly sweetened.
65
Jelly with Prunes
Soak }/2 Ib. of prunes over night,
drain and add 2 cups of water and %
cup of sugar. Cook until tender,
drain and remove stones. Strain the
water in which the prunes were
cooked, heat it, and add 2 tbsps. of
gelatine softened in y
cup of cold
water, the juice of 1 lemon, a dash of
salt, and 2 tbsps. of sherry. Mould
in alternate layers with the prunes
and pecans, chill and serve with a rich
Boiled Custard (page 42).
66
Jelly Sponge with Coffee
Caramel
Cook 1 cup granulated sugar until
nearly brown, add 1 cup strong, hot
coffee, remove from fire, add 1 cup
warm milk, then % oz. gelatine soft-
ened in J/2 CII P of c ld water, and
beat until it cools a little. Add the
stiffly beaten whites of 3 eggs, and
beat until very light and fluffy. Turn
into a mould, chill thoroughly, and
serve with a rich Boiled Custard
(page 42).
67
Jelly, Russian Style
Boil 1 cup of water with Y^ cup of
68
Jelly with Wine
Soften J/2 oz. of gelatine in J/ cup of
69
Jelly with Wine, Macedoine
y
Soften Yi oz. of gelatine in 2 cup of
cold water, add to 1 cup of water
boiled with %
cup of sugar the juice
and rind of 1 lemon and 1 mandarin
or small orange, clear, strain, and
partly cool and add 1 Y^ cups of Mar-
sala or sherry wine, line a mould with
the jelly, with pecans and
garnish
candied fruits, partly with the
fill
71
Marshmallow Cream
Cut marshmallows in four
Yz lb. of
or five add 1 cup creani
pieces,
Y
whipped very stiff, and 2 cup English
walnut meats blanched and chopped.
Stir all together and let stand on ice
until very cold, and serve w ith red-
r
73
Peaches in Cantaloupes
Fillhalves of very cold melons with
sliced peaches, sprinkle them with
sugar and candied ginger chopped
rather fine, and serve very cold.
They may be covered with whipped
cream and the ginger sprinkled in the
cream.
74
Peach and Cornstarch
Pudding
Scald 1 cup milk, add 2 tbsps. corn-
starch in J cup cold water, J^ cup
sugar, 1 teasp. butter, and cook 5
minutes, take from add 1 teasp.
fire,
lemon juice, teasp.
J/ almond extract,
2 egg whites beaten, and y<i cup
whipped cream. Color a pale pink
and line buttered cups, lay a half-
peach in each one, fill with the mix-
ture,and when cold turn out, dust
with minced almonds, and pour
around Boiled Custard (page 42).
Peaches on Peach Cakes
For this purpose there are half-
round moulds the shape of a peach
half. Whip 2 eggs over hot water,
add 1/2 cup granulated sugar, 1 teasp.
minced candied lemon peel, and %
cup warm flour. Fill moulds and
bake. When cool dip them in sherry,
dust with carmine powder, then with
powdered sugar, lay a half-peach on
each one, arrange in circle, and fill
centre with Boiled Custard souffle
(page 42).
76
Peaches with Raspberry
Sirup
Steam 6 peaches 5 minutes, peel
and cool, stick them with blanched
almonds, using 1 cup, lay them on
serving dish on sponge cake, and pour
over them red-raspberry sirup boiled
down until rather thick and colored a
deep red with Amaranth. Serve very
cold. Amaranth is a harmless vege-
table liquid.
77
Peach Snow
Boil 1 cup sugar with y cup water
until it
spins, dip peaches it. Dust
in
them with 2 tbsps. shredded almonds,
lay them on a plate to cool. When
cold cover with 2 egg whites beaten
very stiff with 1 tbsp. powdered sugar
and poached in spoonfuls in boiling
water mixed with the remaining sirup.
78
Pears with Raspberry Puree
(Mary Garden)
Cook fresh or canned pears, cored
and centres filled with candied cherries
soaked in rum or sherry, in a sirup of
J^ cup sugar and 1 cup water until
tender, place on plate, cover with 1
cup canned or preserved red rasp-
berries pressed through a sieve. When
cold place on disks of sponge cake,
cover with whipped cream, and gar-
nish with the cherries.
79
Pears with Wine Sauce
Cook peeled, cored, and halved
pears in a sirup of J/2 cup sugar, 1 cup
water, 1 tbsp. lemon juice, 2 whole
cloves, and a small stick of cinnamon,
color red, and drain on a plate, add
3 tbsps. sherry, rum, or Madeira
wine to sirup, and cook until thick,
pour over the fruit when cold, place
fruit on serving dish on disks of
toasted bread, dust with minced nuts,
and cover with whipped cream.
80
Pineapple or Red-Raspberry
Sponge
Add to 2 cups chopped pineapple
or raspberries, cooked in sirup of 1
cup water and }^ cup sugar, J^ oz.
gelatine, softened in ^ cup of cold
water, strain, cool, add beaten whites
of 3 eggs, a little lemon juice if canned
pineapple be used, beat until stiff,
mould, and serve with Boiled Custard
(page 42).
81
Pineapple with Rum Sauce
Cook 6 slices of pineapple 1 moment
in a sirup of 1 cup water, */cup sugar,
l
juice of /i lemon, drain, and cook
sirup until reduced one-half, cool, and
add 4 tbsps. of rum, pour this over
the fruit, sprinkle with minced pis-
tachio nuts and bits of preserved gin-
ger, orany preserved or candied fruit,
place on ice until very cold, and serve
with cake or lady fingers.
Prunes in Claret
Soak large prunes, dry them, re-
move stones, and stuff with minced
pecans or almonds. Fasten them with
wooden skewers, and lay them in a
sirup of 1 cup claret, J^ cup sugar, a
small stick of cinnamon, cook 15
minutes, or until tender, but not soft,
drain them into a serving dish, cook
down the sirup, strain and pour over
the prunes, and serve with cream and
cake.
83
Prune Mould
Soak and steam 16 large prunes
with a very little water, and stick
of cinnamon until tender. Remove
stones, crack, and add kernels to
prunes, add % cup sugar, and 1 tbsp.
cornstarch softened in J cup cold
water, and cook 5 minutes, add a few
drops lemon juice, and turn into a
wet mould. When very cold serve
with whipped and sweetened cream.
84
Rice Mould
Boil 1 cup rice in 1 qt. milk, add
1 tbsp. gelatine, softened in y% cup of
cold water, a little salt, and J^ cup
candied Turn into buttered
fruits.
85
Rice with Pineapple
Wash Yi cup of rice thoroughly,
pour it slowly into 1 qt. of salted
boiling water, boil briskly 20 minutes,
stirring lightly with a fork. Pour
boiling water through it, drain and
place on colander in a cool oven to
dry. To 1 cup of the rice add J/2 cup
of pineapple juice and a dash of salt.
Soften tbsp. of gelatine in % cup
1
86
Rice Pudding Supreme
Add to 2 cups hot boiled rice J
box gelatine dissolved in J^cup water,
2 teasps. vanilla, 2 tbsps. sugar, 3 figs,
and 3 tbsps. preserved ginger cut in
small pieces and soaked in J^ cup
sherry,and when cool add 1 cup
whipped cream. Garnish mould with
Yz cup candied cherries, and cup Y
angelica cut in thin strips, turn in the
rice mixture, and place on ice 2 hours.
Serve with whipped cream or fruit
sauce.
87
Spanish Cream
Soften \}/2 tbsps. gelatine in
cup cold water. Mix 2 cups hot rich
milk or thin cream with 2 egg yolks
beaten, Yi cup sugar, cook a moment,
add gelatine, and when dissolved cool
and add beaten egg whites and fla-
voring, or omit yolks and use only
the whites, and beat until cold. Turn
into mould, and serve with whipped
cream or fresh fruits.
88
Spanish Cream Chocolate
l
Soften \ /2 tbsps. of granulated
gelatine in cup Y^ water.of cold
Scald 2 cups of rich milk or thin
cream, pour over %
cup of sugar
beaten with 2 egg yolks, add the gela-
tine, 2 squares of melted chocolate,
melted with 2 tbsps. of hot water, re-
turn to fire, cook a moment, take
from fire, beat until cold, adding 1
teasp. of vanilla and a few drops of
brandy or sherry.
89
Spanish Cream Caramel
and Peaches
Soften 1J/2 tbsps. of gelatine in J/
cup of cold water. Scald 1 cup of
thin cream and pour over 2 egg yolks
beaten with y cup of sugar, add a
little salt and the gelatine, and 1 cup
of caramel, return to fire and cook
until spoon is coated, take from fire,
beat until cold, and flavor with /% l
90
Spanish Cream Curagoa
Soften l l/2 tbsps. of gelatine in J/
cup of cold water. Scald 2 cups of
milk with an inch stick of cinnamon
and pour onto % cup of sugar beaten
with 2 egg yolks, add a little salt and
the gelatine and return to fire and
cook until it begins to thicken. Re-
move from fire, add the stiffly beaten
egg whites, beat until cold, add 3 tbsps.
of curagoa or apricot brandy and beat
until light and cold. Mould and serve
with cake.
91
Spanish Cream with Pine-
apple and Pistachio
Soften 1 1/2 tbsps. of gelatine in }/
cup of cold water. Scald 2 cups of
thin cream or milk, add a little salt,
the gelatine, J/ cup of sugar, and cook
a moment. Take from fire, beat un-
til cold, folding in 3 stiffly beaten egg
93
Sponge Cake Pudding with
Fruit (Cabinet Pudding)
Line a mould in layers with candied
fruitsand shredded almonds, Boiled
Custard made with gelatine (page 42),
sponge-cake slices, and macaroons,
add a few drops of brandy, place on
ice 2 hours or more. Turn out, gar-
nish with whipped cream and bits of
currant jelly.
94
Sponge and Fruit Cake
Cream (English Trifle)
Line mould with a layer of cake,
sprinkle with sherry, and spread with
jelly, fill with alternate layers of fruit
cake soaked in brandy, macaroons,
minced almonds, and jelly, fill with
whipped cream, and cover with an-
other layer of cake. Put on ice
hours, turn out, and garnish with
whipped cream dusted with the nuts.
95
Sponge Cake Pudding with
Macaroons (Gateau
Delphine)
Dip macaroon edges in sugar sirup,
and place upright around an oval
sheet of sponge cake, fill with Italian
96
Sponge Cake with Pineapple
Hearts (St. Valentine's
Pudding)
Toast rounds of sponge cake*
Cover each with a slice of fresh or pre-
served orange. Cook slices of pine-
apple a moment in red-colored sirup,
lay one on each piece of cake, pipe
whipped cream flavored with mara-
schino around edge, and dust with
minced pistachio nuts.
97
Strawberry Jelly
Use recipe for jelly (page 57),
using cups of fruit and juice,
2 ^ cup
boiling water, and juice and rind of 1
lemon. Canned or preserved straw-
berries may be used. Boil juice with
water and J4 cup sugar, add gelatine
and Yi cup brandy. Mould with the
largest of the fruit and^cup pecans
or almonds.
Strawberry Jelly Cream
Make Strawberry Jelly (page 98)
with milk instead of water, and turn
into small moulds. If it is not a
99
Strawberries en Surprise
Partly fill 6 small paper cases or
china ramekin dishes with large straw-
berries, dust them with powdered
sugar, and pour over them y cup of
maraschino, chartreuse, or sherry,
cover with whipped cream, and pipe
on more whipped cream, colored pink
and slightly sweetened. Place on ice
for an hour before serving.
100
Tapioca with Peaches or
Pineapple
Soak 1 cup tapioca in 2 cups cold
water until absorbed, boil until trans-
parent, adding more water if needed,
add J-2 cup sugar, 1 cup peaches or
101
Tapioca with Strawberries
Cook 1 qt. strawberries with 1 cup
102
Index
INDEX
PAGB
Alaska Pudding 3
Angel Pudding 4
Apples Baked in Jelly 5
Apples Caramelled 6
Apple Meringue Custard 7
Apple Snow 8
Apple Sponge 9
Apricot Eggs 10
Banana Fluff 11
Blanc Mange 12
Bavarian Cream or Bavaroise 13
Bavarian Cream with Bananas 14
Bavaroise Chantilly 15
Bavaroise or Bavarian Cream with Coffee 16
Bavaroise Chocolate 17
Bavaroise with Chocolate and Fruit . . 18
Bavaroise with Chocolate Mocha .... 19
Bavaroise Diplomatic 20
Bavaroise with Fruit en Surprise .... 21
Bavaroise with Ginger 22
Bavaroise with Macaroons 23
105
PAGE
den) . . . 79
Pears with Wine Sauce 80
Pineapple or Red-Raspberry Sponge . . 81
Pineapple with Rum Sauce 82
Prunes in Claret 83
Prune Mould 84
Rice Mould 85
Rice with Pineapple 86
Rice Pudding Supreme 87
Spanish Cream 88
108
PAGE
109
I